Step 1

In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce and stir to combine. Set aside.

Step 2

Heat oil in a wide pot over medium-high. Melt the butter into the oil. Once frothy, add the leeks and cook for 7-8 minutes until softened and beginning to turn golden brown.

Step 3

Add the garlic and red Fresno chili pepper and cook for 45 seconds until fragrant. Season with salt and pepper.

Step 4

Add the stock to the pot and bring to a boil. Reduce heat and add chickpeas, thyme, paprika, white pepper, and salt, to taste. Simmer for 15 minutes until the chickpeas are very tender.

Step 5

Add the greens and a little water and cook until the greens are bright green and tender, about 10 minutes.

Step 6

Add the tahini mixture to the broth and stir until completely incorporated. Taste and season again to your preferences.

Step 7

Ladle the chickpeas into bowls. Garnish with chopped avocado and minced scallion. Sprinkle with Aleppo pepper and a drizzle of mustard oil, if desired. Enjoy!